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Best one pot Moroccan recipes to try including chicken tagine with chickpeas and olives, couscous with vegetables, chicken and rice bake, and vegan chickpea stew with warming spices

One-Pot Moroccan Chicken Tagine

One-Pot Moroccan Chicken Tagine simmers drumsticks or thighs with chickpeas, crushed tomatoes, golden raisins, green olives, and warming spices in a thick, fragrant sauce perfect for spooning over couscous or rice.
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Ingredients Equipment Method Notes

Ingredients
  

  • Main
  • 8 chicken drumsticks or bone-in thighs
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Spice Blend
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground ginger
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • Sauce and Add-ins
  • 1 yellow onion sliced
  • 3 garlic cloves minced
  • 1 can 15 oz crushed tomatoes
  • 1 cup chicken stock
  • 1 can 15 oz chickpeas, drained
  • ¼ cup golden raisins
  • ½ cup green olives
  • 1 whole lemon peeled and cut into pieces
  • 1 tablespoon honey
  • Fresh cilantro for serving

Equipment

  • Large lidded skillet or Dutch oven
  • Wooden spoon
  • Sharp knife and cutting board
  • Measuring spoons
  • Small bowl for spices

Method
 

  1. Mix all spices (coriander, turmeric, ginger, paprika, cumin, cinnamon) in a small bowl and set aside.
  2. Heat olive oil in a large lidded skillet over medium-high heat. Season chicken with salt and pepper, then brown on all sides (about 3 minutes per side). Remove to a plate.
  3. In the same skillet, cook sliced onions until softened (2-3 minutes). Add minced garlic and cook 30 seconds. Stir in spice blend and cook another 30 seconds until fragrant.
  4. Reduce heat to low. Add crushed tomatoes, chicken stock, honey, chickpeas, lemon pieces, raisins, and olives. Stir to combine.
  5. Nestle browned chicken into the sauce. Cover with lid and simmer 20-30 minutes, flipping chicken occasionally, until chicken reaches 165°F internal temperature.
  6. Turn off heat and serve over couscous or rice with lots of fresh cilantro.

Notes

Add vegetables like carrots (15 minutes before end), sweet potatoes (15 minutes), or zucchini (last 6-7 minutes).
Substitute chicken breasts (reduce cooking time to 20 minutes).
Swap raisins for dried apricots, cranberries, or prunes.
This tagine tastes even better the next day as flavors meld.
Store refrigerated up to 3 days or freeze up to 2 months.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4-6
Calories
Approximately 416 kcal per serving.
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Protein
Approximately 31g protein per serving.